Trabucchi is a historic winery in the Illasi Valley, on the eastern slopes of Valpolicella, an area that has proven over the years to be capable of producing wines of great finesse and longevity. The estate was born with a strong agricultural vocation and a profound respect for the land and its natural balance: a way of working that prioritizes quality, attention to the vineyard, and daily attention to detail. Tender vineyards, breezy hills, limestone and basalt soils: these are the roots of the Trabucchi wines, designed to express the terroir rather than follow trends. Today, the winery and the splendid estate are owned by Dal Forno Bros., which has chosen to enhance this location, maintaining its recognizability while also integrating it into a broader family project.
With the arrival of the new management, significant renovation and modernization efforts have begun: targeted work in the vineyards to preserve soil vitality and plant health, investments in the cellar with the introduction of the most advanced winemaking and fermentation control technologies, new aging areas, and a general increase in quality standards. Dal Forno Bros. owns and markets two distinct brands: Trabucchi, which represents continuity with the history of the Illasi estate and the elegant style of eastern Valpolicella, and Comaroto, a brand new addition to the premium and luxury wine scene, whose first vintage—2021—will not be available until 2026.
The management is entrusted to Michele and Luca, sons of Romano Dal Forno, who grew up immersed in the experience and culture of one of the families that contributed most to the international prestige of Amarone and the Val d'Illasi. Their intervention doesn't alter Trabucchi's character: it strengthens it. They bring method, rigorous grape selection, a sensitivity to aging times, and above all a clear vision of positioning: the wine must be recognizable, territorial, clean, and capable of aging.
The reference to Romano Dal Forno serves precisely this purpose: not to superimpose the brands, but to recall the technical and cultural school Michele and Luca come from.
It is this school that has demonstrated, over the years, that even outside the traditional zone, top-quality Valpolicella and Amarone can be produced, provided rigorous selection, controlled drying, and adequate cellaring time are applied. Within this framework, Trabucchi remains the "historic" and territorial face of the Illasi estate: fine Valpolicella, elegant Amarone with a more elegant than muscular structure, and a Recioto with great aromatic poise, all produced from vineyards cultivated with respect, precision, and an agricultural vision that places the land at the center of everything. Comaroto, on the other hand, is the project that looks further ahead: a name born to place itself in the Olympus of winemaking, a reference to the family's roots, and which will be released only after it has fully matured.
Thus, Tenuta Trabucchi enters a new phase: same valley, same vocation, but with the structure and know-how of Dal Forno Bros. behind it, and with the declared goal of making the Val d'Illasi speak not only for its agricultural history, but for its ability to produce high-quality wines.
